Poppy Seed Marzipan Tartlets with Raspberry Spiral – Elegant Pastry with a Fruity Twist
Discover this stunning poppy seed marzipan mousse tartlet with raspberry spiral topping, layered over raspberry insert and soft sponge. A visual and flavor masterpiece!These exquisite tartlets combine rich, nutty poppy seed mousse and creamy marzipan with a vibrant raspberry heart. Topped with a delicate raspberry curd spiral, they’re as visually stunning as they are delicious. The textures and flavors blend perfectly – a soft almond-poppy sponge, fruity insert, silky mousse, and a glossy transparent glaze. Whether you use the designer Tourbillon mold or a simple dome mold, these tarts are sure to impress. Perfect for elegant dessert platters, birthdays, or impressing guests during the holidays!
Course Dessert
Prep Time 1 hourhour25 minutesminutes
Cook Time 24 minutesminutes
Servings 8Mini Cakes
Ingredients
Raspberry Insert (prepare a day ahead)
150graspberry puréeseedless
20gsugar
2gelatin leaves
Raspberry Curd Spiral
1eggapprox. 55 g
50graspberry puréeseedless
30gsugar
45gcold buttercubed
1gelatin leaf
Poppy Seed Sponge
1egg whiteL
1pinchof salt
30gsugar
1egg yolk
30gflour
20gground poppy seeds
10gmelted butter
Poppy Seed Marzipan Mousse
200gwhole milk
30graw marzipan
50gsugar
2egg yolks
1tspcornstarch
3gelatin leaves
30gground poppy seeds
Optional: 2–3 drops of bitter almond extract
180gwhipping cream
Transparent Mirror Glaze
190gglucose syrup
150gwater
150gsugar
8gelatin leaves
Instructions
Raspberry Insert
Soak gelatin in cold water.
Warm raspberry purée with sugar.
Stir in gelatin until dissolved.
Pour into 8 cavities of a petit fours mold and freeze.
Raspberry Spiral
Soak gelatin in cold water.
Over a water bath, heat egg, raspberry purée, and sugar to 80°C, stirring constantly.
Remove from heat and stir in gelatin.
Blend with stick blender and incorporate butter gradually.
Strain and pour into 8 Tourbillon mold cavities. Tap gently to remove air bubbles.
Cover and freeze overnight.
Poppy Seed Sponge
Preheat oven to 180°C (fan).
Whip egg white with salt and sugar until stiff. Fold in egg yolk.
Sift flour and combine with poppy seeds, fold into mixture.
Mix a spoonful of batter with melted butter, then fold back in.